NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

0.25 cup Cooked brown rice

1 cup Bell peppers

0.5 cup Pineapple chunks

0.25 cup Red onion

0.5 tsp Sesame oil

0.5 tsp Extra virgin olive oil

1 tbsp Coconut aminos

1 tbsp Rice vinegar

0.5 tsp Raw honey

1 tsp Tomato paste

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh ginger

1 clove Garlic

PREPARATION

• 1

  Pat the chicken breast dry and cut into 1-inch bite-sized cubes, then season with sea salt and black pepper.

• 2

  In a small bowl, whisk together the coconut aminos, rice vinegar, raw honey, tomato paste, and sesame oil to create the sauce.

• 3

  Heat the extra virgin olive oil in a large skillet or wok over medium-high heat.

• 4

  Add the chicken to the skillet and sauté for 5-6 minutes until golden brown and cooked through, then remove and set aside.

• 5

  In the same skillet, add the sliced bell peppers, red onion, minced ginger, and minced garlic, stir-frying for 3-4 minutes until the vegetables are tender-crisp.

• 6

  Add the pineapple chunks and the cooked chicken back into the skillet.

• 7

  Pour the sauce over the mixture and toss constantly for 1-2 minutes until the sauce thickens and glazes the ingredients.

• 8

  Serve the sweet and sour stir-fry immediately over the warm cooked brown rice.